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Cheesy Chicken Stuffed Shells with Spinach

A plate of baked Cheesy Chicken Stuffed Shells with Spinach, cut open to show the filling.
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A recipe for jumbo pasta shells filled with seasoned chicken, spinach, and a rich blend of cheeses, baked in marinara sauce.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 (24 ounce) jar marinara sauce
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside.
  3. In a large bowl, combine the shredded chicken, dried spinach, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, egg, garlic powder, and pepper. Mix until the filling is uniform.
  4. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish.
  5. Carefully stuff each cooked shell with the chicken and spinach mixture. Arrange the filled shells in a single layer in the baking dish.
  6. Pour the remaining marinara sauce over the stuffed shells.
  7. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top. Drizzle with olive oil.
  8. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • You can freeze the assembled, unbaked dish for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • If using fresh spinach, wilt about 5 ounces of fresh spinach in a pan, cool, squeeze out all excess water, and then chop before adding to the filling.

Nutrition

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